Celeriac remoulade

Celeriac remoulade

By
From
Zest
Makes
2 cups
Prep
10 mins
Photographer
Ian Hofstetter

Ingredients

Quantity Ingredient
500g celeriac, peeled and finely grated
1/2 lemon, juiced
2/3 cup low-fat whole egg mayonnaise
2 teaspoons dijon mustard

Method

  1. Combine the celeriac and lemon juice in a bowl. Mix thoroughly so that the celeriac is well coated with the lemon juice and leave to stand for 20 minutes. Drain well, squeezing out any excess liquid.
  2. Return the celeriac to the same bowl and add the remaining ingredients. Toss together well and serve with fish or meat.

Variation

  • Add some freshly cracked black pepper, a spoonful of capers, some chopped dill pickles and fresh dill to make a tangier, chunkier remoulade.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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